Today I’m sharing part two in this three-part series on my favorite homemade salad dressings. If you missed part one on Strawberry Vinaigretteyou can find it here. Part two is really two recipes for Ranch. The first is made with heavy cream for a traditional creamy dressing that’s low carb and keto diet friendly. The second has a coconut milk base. While it may sound strange, it actually doesn’t taste like coconut at all. I discovered this when doing the Whole30 several years ago. Full fat coconut milk (the unsweetened kind) makes an excellent substitute for whole milk or cream in Paleo/Whole30 or dairy-free cooking. It comes in a can and is often stocked near the condensed milk in the baking aisle or near the Thai/Asian ingredients.

At the bottom of this post, you’ll also find a free link to download the jar labels shown in the photos. If you don’t want to print your own you can also find these included in my Dressings & Vinegars Label Collection on Etsy.

This recipe yields one cup. I’m a big fan of Ranch with a strong dill taste as noted by the proportions below. If you prefer less dill, reduce the amount and optionally add a bit more of the other herbs. Any leftover dressing will keep in the fridge for a few weeks. Keep in mind that the fats in homemade dressing may solidify in the fridge. This is normal and does not mean the dressing has gone bad. Simply set it out a room temperature for a few minutes before serving and give it a good shake.

Ingredients

For Creamy Keto Ranch

1/4 cup real mayonnaise (I like Primal Kitchen’s avocado oil mayo)

1/2 cup heavy cream

1/4 cup sour cream

For Dairy-Free Paleo and Whole30-Compliant Ranch

1/3 cup real mayonnaise (I like Primal Kitchen’s avocado oil mayo)

2/3 cup full-fat coconut milk

For Both Versions

1 tsp dill

1/2 tsp parsley

1/4 tsp basil

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt (more or less to taste)

Dash of black pepper

Dash of paprika

Instructions

Combine all ingredients in a jar or bullet-style blender cup. Blend or whip thoroughly with an electric mixer.

Serve and enjoy, or refrigerate for future use.

Serving Suggestions

Three of my favorite ways to enjoy this dressing include:

Atop a fresh salad made with romaine lettuce, bacon, red onions, and avocado

For Both Versions

Instructions

Combine all ingredients in a jar or bullet-style blender cup. Blend or whip thoroughly with an electric mixer.

Serve and enjoy, or refrigerate for future use.

Disclosure: To support the cost of running a blog, this site contains affiliate links. That means if you purchase a linked product, I may receive a small commission at no cost to you. I only recommend products I actually use and love. Thanks for your support.

1 Comment

Lynn Negaard
on April 11, 2018 at 7:49 am

Joe came home bragging about your Ranch dressing so I am planning to make it today… off to the grocery store today